The NEW HEALTHY 1
Don’t be fooled, there’s a lot of bad grass-fed beef out there. And that’s because most producers don’t have the time. Grass-fed meat takes longer to finish than cornfed. A delicious grass-fed cut with lots of marbling can take up to as long as 27 months. You can’t do it in 18. Maple syrup and brown sugar? Snooze. Oats are finally getting interesting: Think ancient grains with coconut milk (recipe on page 19), steel-cut oats with hazelnut granola and local grains with roasted figs. WHAT IT IS Rice that’s been inoculated with the koji mould (scientific name: Aspergillus oryzae, if you want to be like that), it’s traditionally used to make miso and soy sauce, kick-starting the formation of that umami flavour. Pros now whisk fragrant, fermented koji into vinaigrettes, toss it with vegetables before roasting, and treat it as a marinade.
WHY WE LOVE IT Nature’s MSG, it imparts a funky, fatty taste – without any added salt, sugar, or oil. That’s why chefs are curing chicken with it and rubbing it on scallops, allowing it to coax out their oceanic flavour. Panelle, panisse, socca, cecina – if you see one of these words on a menu, order it. What do they have in common? They’re all made from chickpea flour, the glutenfree, high-protein stuff transforming dishes like glutenfree pasta or crepes. Chefs love its rich, slightly sweet flavour, not to mention a high starch content that makes it great for frying. Does it still count as healthy if it’s fried? Your call.